Last week, Carol and I inaugurated the Friday Cooking Challenge. For dinner, we’d cook something that we’ve never made. She found a recipe for something called Skillet Chicken and Ravioli. Here we go!

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Ingredients

  • Chicken breast tenderloin, 1.5 lb., cut into chunks
  • 12 oz. Fresh cheese ravioli
  • 1 cup Cherry tomatoes, halved
  • 2 Garlic cloves, sliced
  • 8 oz. Mushroom, sliced
  • ⅓ cup Chicken broth
  • 2 Tbs. Red wine vinegar
  • 2 Tbs. Olive oil
  • 2 Tbs. Parmesan cheese, grated
  • Fresh basil, to garnish
  • Salt and pepper, to taste

Cooking Skillet Chicken and Ravioli

Boil pot of water. Cook ravioli according to package instruction . Remove ravioli from pot. Drain and set aside.

Meanwhile, season chicken with salt and pepper. Heat olive oil in skill. Add and cook chicken over medium-high heat until it begins to brown, about 3 minutes. Place chicken on plate.

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Cook mushrooms in skillet until they soften.

 

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Add tomatoes, garlic and vinegar. Cook until tomatoes soften.

 

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Add ravioli, broth and parmesan. Bring broth to boil, then lower heat to simmer. Cook about 4 minutes until chicken is done.

 

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Carol and I baked some garlic bread, too. Yum!

‘Heavy’ and ‘Light’ Pasta

Normally, I cook my pasta in a heavy sauce. Think Carbonara alla Fettuccine or Creamy Feta Sauce with Fettuccine. They’re heavy on cream and cheese. Other ingredients — bacon, olives and sun-dried tomatoes — also have sharp flavors.

In contrast, skillet chicken and ravioli wad light and “dry.” It had a delicate flavor; I’d call it “garden fresh.” The mushroom, tomato and fresh basil went well with the chicken and ravioli. I felt healthier after our dinner too.

The original recipe is from Food Network Kitchen.